Constance
Master Chef
I bought some flounder fillets at Sam's last week, and they must have been little bitty fish, because the fillets were small very thin. I didn't want to fry them, so I came up with with this:
Stuffed Flounder Fillets
8 thin flounder fillets
Cajun Seasoning
½ cup butter
½ cup diced onion
½ cup diced celery
1 box chicken flavored dry stuffing mix
1 can crab meat, drained, liquid reserved
1 can small shrimp, drained, liquid reserved
Preheat oven to 375 degrees. Put vegetables and butter in bowl in microwave, and cook until butter is melted and vegetables softened, about 1 minute 45 seconds, depending on the microwave. Or saute in skillet. Mix together in a bowl with stuffing mix, crab meat, shrimp and reserved liquid from seafood.
Place 4 fillets in sprayed or buttered baking dish. Sprinkle lightly with Cajun seasoning. Spread 2/3 of stuffing mix over top of fillets. Top with remaining fillets, and again sprinkle with seasoning mix. Spoon the rest of the stuffing loosely over the top.
Cover baking dish and bake at 375 for 35 minutes. Uncover and cook 5 minutes more.
It turned out to be really good. I can imagine getting something like this at a restaurant in one of those individual au gratin dishes.
Stuffed Flounder Fillets
8 thin flounder fillets
Cajun Seasoning
½ cup butter
½ cup diced onion
½ cup diced celery
1 box chicken flavored dry stuffing mix
1 can crab meat, drained, liquid reserved
1 can small shrimp, drained, liquid reserved
Preheat oven to 375 degrees. Put vegetables and butter in bowl in microwave, and cook until butter is melted and vegetables softened, about 1 minute 45 seconds, depending on the microwave. Or saute in skillet. Mix together in a bowl with stuffing mix, crab meat, shrimp and reserved liquid from seafood.
Place 4 fillets in sprayed or buttered baking dish. Sprinkle lightly with Cajun seasoning. Spread 2/3 of stuffing mix over top of fillets. Top with remaining fillets, and again sprinkle with seasoning mix. Spoon the rest of the stuffing loosely over the top.
Cover baking dish and bake at 375 for 35 minutes. Uncover and cook 5 minutes more.
It turned out to be really good. I can imagine getting something like this at a restaurant in one of those individual au gratin dishes.